Boy do I have a great recipe to share with you today. This recipe is adapted from Unplugged Baking by Nicole Rees.
As I was flipping through the pages of Baking Unplugged I came upon this specific recipe – Brownie Scones, as you probably guessed… the flipping immediately stopped and the reading began!
The first eight words on that page were all I needed to read before I started pulling ingredients out of the pantry.
“This is my favorite recipe in the book.“
The texture of these scones is not as fuddgie as a brownie nor as heavy as a traditional scone. They are in fact much lighter, yet they are full of flavor! They are the perfect scone for a chocolate lover.
adapted from Unplugged Baking by Nicole Rees
4 oz unsweetened chocolate, coarsely chopped
1 cup all-purpose flour
1 cup cake flour
2/3 cup sugar
1/4 cup unsweetened dark cocoa powder
1 tablespoon baking powder
1/4 + 1/8 teaspoon salt
1/4 teaspoon instant espresso powder
1 large egg
1/3 cup heavy whipping cream
2 teaspoons molasses
1 teaspoon vanilla extract
7 tablespoons unsalted butter
4 oz semi-sweet chocolate, mini chips
2 tablespoons heavy cream, to brush tops
sugar for sprinkling
chocolate chunks, to top scones (optional)
1. In a double broiler melt the unsweetened chocolate and set aside to cool.
2. Slice butter into 1 inch cubes place it in the freezer for 5-10 minutes.
3. In a small bowl whist together the egg, 1/3 cup heavy whipping cream, molasses and vanilla extract and set aside.
4. In a large bowl whisk together the flours, sugar, cocoa powder, baking powder salt, and instant espresso.
5. Remove the butter from the freezer, using a pastry blender cut the butter into the dry ingredients until you have a fine crumb texture.
6. Pour the liquid ingredients over the dry ingredients, then add the melted choclate. Carefully stir the ingredients with a fork until just barely incorporated. Finally stir in the chocolate chips making sure you don’t over mix.
7. Preheat oven to 375 degrees F.
8. Roll the dough over a floured surface into the shape of two 5 inch squares about 1/2 inches high, then slice into 4 triangles by cutting them at an angle.
9. Brush the tops with the 2 tablespoons of heavy cream and sprinkle with sugar.
10. Bake about 15 minutes. Serve them warm or let them cool on a wire rack and store.
Note: As a result of me getting side tracked by my need to top at least just a few of my scones with chocolate chunks, I totally forgot to sprinkle them with sugar after topping them with heavy cream.
Oh, and I have no idea what happened to the missing piece off that scone…